In order to obtain this malt grain it is wet when it is not yet dehydrated, it is kept at 65°C and this temperature is maintained until the conversion of starches into sugars happens.
Then the malt is dehydrated at about 250°C, so that a part of sugars becomes caramel and aquires a light red colour.
Depending on the quantities used, it gives to the beer a colour from amber to copper to light brown and for this reason it is used in many Ales and Milds up to 5-20% of the total malt weight.
|Ingredients||BARLEY; it may contain traces of SPELT, OAT, WHEAT, RYE|
|Preservation||Store in a cool dry place.|
|Maximum use per recipe %||20%|
Birramia is a registered trademark. The partial or entire unauthorized reproduction of this content is illegal.
Enterprise s.r.l. - Via Ciocche 943 H, 55047 Querceta (LU) - VAT 02207750460 - Phone +39 0584.752540 - Fax +39 0584.753133